- Nathan Myhrvold born (1959)
Gluten-Free Cacao Cornbread Recipe
- Cooking spray, for the loaf pan
- 2 tablespoons tapioca flour
- 1 1/4 cup ground yellow cornmeal
- 2/3 cups brown rice flour
- 1/4 cup cornstarch
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 6 tablespoons vegan butter, melted
- 1/2 cup almond milk
- 1/4 cup agave nectar
- 6 teaspoons vegan powdered egg substitute mixed with 8 tablespoons water*
- 1/3 cup raw cacao nibs
- Pinch of chili powder
- Pinch of cinnamon
Raw cacao... in a cornbread recipe? Sure. Why not? I mean a girl’s gotta love her cornbread, right? And what’s cornbread without a little added natural sweetness from agave and raw cacao. It’s a perfect dessert, a decadent breakfast, toasted with nut butter, or a lovely lunch enjoyed toasted as croutons atop a salad. Or just simply eaten alone. It’s that good. Yes, it’s just that good. The raw cacao takes the cake in this gluten-free treat... no pun intended.
Preheat the oven to 375 degrees.
Coat a 9-by-9-inch loaf pan with cooking spray. In a large bowl, combine the tapioca flour, cornmeal, brown rice flour, cornstarch, sugar, baking powder, baking soda, and sea salt. Whisk well to combine. In a separate bowl, combine the butter, almond milk, agave nectar, and egg substitute and whisk well to combine.
Add the wet ingredients to the dry ingredients and mix well. Add the raw cacao nibs, chili powder, and cinnamon. Transfer the mixture into the loaf pan. Bake until golden brown, about 35-40 minutes. Remove from the oven and serve.
*Note: Or follow the package directions for the equivalent of 4 whole eggs. The equivalent amount of egg substitute may vary by brand.